Introduction
Paneer Butter Masala is a classic North Indian curry, known for its rich, creamy texture and mildly spiced flavor. It features paneer (Indian cottage cheese) cooked in a tomato-based gravy with butter, cream, and aromatic spices. This dish is a favorite in Indian households and restaurants alike, often served with naan or rice. Its balance of creaminess and spice makes it a comforting yet indulgent meal.
Ingredients
- 250g paneer (cubed)
- 2 tbsp butter (unsalted)
- 1 tbsp oil (vegetable or ghee)
- 1 large onion (finely chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1-2 green chilies (optional, for spice)
- 1/2 cup heavy cream
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust for spice level)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro (for garnish)
Instructions
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Prepare the paneer:
- Cut the paneer into cubes and lightly fry them in 1 tbsp oil or ghee until golden on all sides. Set aside on a paper towel to drain excess oil.
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Make the tomato gravy:
- In the same pan, add 1 tbsp butter. Sauté the chopped onions until they become soft and golden. Add the ginger-garlic paste and green chilies (if using), and cook for another 2-3 minutes until the raw smell disappears.
- Add the pureed tomatoes and cook the mixture for 10-12 minutes on medium heat until the oil begins to separate from the tomatoes. Stir occasionally to prevent sticking.
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Add spices:
- Once the tomato mixture thickens, add turmeric, red chili powder, cumin, coriander, and garam masala. Cook for another 2-3 minutes until the spices are well incorporated and fragrant.
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Finish the sauce:
- Lower the heat and stir in the cream and 1 tbsp butter. Add kasuri methi by crushing it between your palms to release its flavor. Add sugar and salt to balance the taste. Simmer for 5-7 minutes, stirring gently to ensure a smooth texture.
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Add the paneer:
- Gently fold in the fried paneer cubes, making sure they are coated in the sauce. Simmer for another 5-10 minutes on low heat to allow the flavors to meld.
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Garnish and serve:
- Garnish with fresh cilantro and a drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.
Health Considerations
- Paneer is high in protein and calcium, making it a nutritious option, but the cream and butter increase the calorie and fat content. For a lighter version, use low-fat cream or yogurt instead of heavy cream.
- Adjust the salt and butter content to suit dietary preferences.
Serving Suggestions
- Paneer Butter Masala pairs best with buttery naan, paratha, or steamed basmati rice. Add a side of fresh salad or raita to balance the richness of the curry.
- A squeeze of lemon over the dish just before serving can brighten the flavors.
Tips
- Paneer frying: Lightly frying the paneer gives it a slightly crispy texture on the outside, but you can skip this step if you prefer softer paneer.
- Balancing flavors: If the tomatoes make the sauce too tangy, adding a small amount of sugar balances the acidity.
- Creamy texture: For an ultra-smooth sauce, you can blend the cooked tomato and onion mixture before adding cream and spices.
